Article Per Year (5 Year)
p-Index From 2020 - 2025
2.024
P-Index
This Author published in this journals
All Journal Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia The Journal Gastronomy Tourism Jurnal Pengabdian Kepada Masyarakat MAKARDHI Indonesian Journal of Applied and Industrial Sciences (ESA)
Sudiarta, Ngakan Putu
Unknown Affiliation
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
PENGARUH TINGKAT HUNIAN KAMAR TERHADAP PENDAPATAN MAKANAN DAN MINUMAN PADA ARWANA RESTORAN DI THE LAGUNA RESORT & SPA NUSA DUABALI Ngakan Putu Sudiarta
JURNAL BISNIS HOSPITALITI Vol 3 No 1 (2014): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v3i1.140

Abstract

Teknik analisis yang digunakan dalam penelitian ini adalah teknik analisis Deskriftif Kuantitatif dengan tahapan analisis t: a) Analisi Korelasi, b) Uji Hipotesa t-test c).Analisis Determinasi d) Analisis Regresi Linier Sederhana e) Kesalahan Standar Estimasi Sampel f), Uji Signifikan Regresi, Dari analisis yang telah dilakukan diketahui bahwa terdapat pengaruh yang signifikan antara tingkat hunian kamar dengan pendapatan makanan dan minuman Arwana Restaurant di hotel The Laguna Resort & Spa dan bukan karena faktor kebetulan.
UJI LABORATORIUM DAN SENSORY DODOL BONGGOL PISANG Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 4 No 1 (2016): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v4i1.169

Abstract

Eksperimen ini merupakan eksperimen laboratorium, yakni pembutanan dodol dengan bahan dasar bonggol pisang. Bonggol pisang adalah limbah tanaman yang belum dimanfaatkan selain sebagai rabuk, padahal banyak terkandung nilai gizi didalamnya. Tehnikpengujian yang digunakan adalah Sensory evaluation untuk mendapatkan pemahaman kualitas dodol yang dihasilkan, Sedangkan pengujian kandungan gizi dilakukan dengan uji laboratorium. Hasilnya uji sensory diperoleh dodol yang berorama sedap, warna ccoklat, rasa manis, dan tekstur agak kenyal. Sedang uji laboratorium adalah kandungan air 12,9216%, abu 3,9903%, protein 6,0783%, lemak 9,6821%, karbohidrat 67,2777%
PERBANDINGAN KADAR SERAT PADA NASI YANG DALAM PENANAKANNYA DITAMBAHKAN AGAR-AGAR DENGAN RUMPUT LAUT Ngakan Putu Sudiarta; Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 3 No 1 (2015): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v3i1.176

Abstract

Nutrisi merupakan hal penting dalam makanan, termasuk nasi yang merupakan makanan pokok bangsa Indonesia. Namun kandungan serat pada nasi tidaklah cukup untuk memenuhi kebutuhan serat bagi manusia. Oleh karenanya dalam penenlitian yang menggunakan pendekatan kualitatif ini dilakukan uji coba mencampurkan agar-agar dan rumput laut dalam penanakan nasi, dengan tujuan untuk mendapatkan nasi yang mengandung serat dan sehat untuk dikonsumsi. Hasilnya sangat positive nasi yang pananakannya ditambahkan agar-agar dan rumput laut mengandung serat lebih banyak dibanding nasi putih biasa.
Inovasi Pengolahan Buah Salak Sebagai Produk Kuliner dan Oleh Oleh Khas di Desa Wisata Sibetan Hardina Hardina; I Gusti Made Iwan Dusanta Martadjaya; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (2021): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v9i2.681

Abstract

Sibetan Tourism Village is the center of salacca plantation in Bali. Various processed products from salacca fruit produced by agro-tourism in Sibetan Village become special culinary and souvenirs that can improve the community's economy. However, in it’s journey, typical culinary products and souvenirs are very difficult to sell outside the region. The purpose of the study was to determine the condition of salacca fruit farming in Sibetan Tourism Village and analyze the innovations made in processing snake fruit as culinary products and typical souvenirs of Sibetan Tourism Village. The research method used qualitative method. The results showed that the condition of snake fruit farming consisted of approximately 9 types of salacca fruit and 5 types of agro-tourism. Salacca Fruit processing innovations that are most in demand by tourists are snake fruit wine. The packaging of products has followed the trend of souvenirs packaging. The marketing has utilized social media such as Instagram, Facebook, You Tube and through TV media. The management of the Sibetan Tourism Village has also begun to expand its network of cooperation with the Godevi marketplace.  
KUALITAS MIE BASAH DENGAN PENAMBAHAN TEPUNG UBI TALAS Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 10 No 2 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i2.919

Abstract

This study used qualitative descriptive analysis methodologies for data analysis in order to determine and describe how the organoleptic test findings of wet noodles using taro sweet potato flour were perceived in terms of flavor, color, scent, and texture. Studying societal issues, societal practices, and events, including how attitudes, worldviews, and current processes interact with the influence of phenomena. Wet oodles with the inclusion of taro tuber flour are known to have very good ratings in terms of taste (80%), texture (85%), and overall perception (80%) based on the findings of experiments, organoleptic tests by panelists, and continued with Likert scale analysis.
Utilization of Moringa Leaf Powder as a Jelly Candy Flavor Ngakan Putu Sudiarta
Gastronomy Tourism Journal Vol 9, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i2.52378

Abstract

This study aims to determine and describe how the results of the organoleptic test of moringa leaves as jelly candy flavor. Candy in general is a product made by boiling a mixture of sugar and additives that can maintain its shape for a long time with coloring and flavoring agents which are then molded into the desired shape. The data analysis technique used in this study is a qualitative descriptive analysis technique to determine the benefits of moringa leaf powder as a jelly candy flavor, in terms of taste, texture, color and aroma. Based on the organoleptic test conducted by 20 panelists, the taste of the jelly candy received a good interpretation criterion of 79%, and most of the panelists stated that the taste of jelly candy with moringa leaf powder flavor is sweet and has a distinctive taste of moringa. The utilization of moringa leaf powder as jelly candy flavor is good, because it gets a good total interpretation criterion, which is 67%.
Kualitas Patty Burger Menggunakan Jantung Pisang Batu (Musa balbisiana colla) Sebagai Bahan Pengganti Daging Ida Ayu Kalpikawati; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.913

Abstract

This study aims to determine the quality of patty burger using the inflorescence of banana (Musa balbisiana Colla) as a meat substitute. This research is an experimenta research. The experimental stage is processing the inflorescence of banana into a meat substitute for the patty burger based on a modified standard recipe to get a product that meets the standard patty burger. The results of the patty burger products were then tested for quality using organoleptic tests including the characteristics of aroma, taste, texture and color. Laboratory tests were carried out to determine the fat content of the patty burger. The results showed that the average value of the panelists' assessment on the organoleptic test was 81%, categorized as very good criteria. The test on the fat content of the patty burger obtained an average value of 18.25%. This results indicate that the inflorescence of banana (Musa balbisiana Colla) can be used as a  substitute for meat in patty burger.
KUALITAS TEKWAN BERBAHAN DASAR JAMUR TIRAM PUTIH Virginia Shaw; Anak Agung Ketut Alit Pujawan; Ngakan Putu Sudiarta
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.1036

Abstract

This study aims to evaluate the sensory quality of food products using the organoleptic test method. This method was applied to evaluate the sensory quality of tekwan, a traditional Indonesian fish cake, made with substituted milkfish using white oyster mushroom. Organoleptic tests using a Likert scale were conducted with 20 panelists. Three levels of white oyster mushroom treatment were used, namely 0%, 25%, and 50%. The results showed that the use of white oyster mushroom could affect the sensory quality of tekwan. Panelists preferred tekwan without white oyster mushroom over those with 25% and 50% white oyster mushroom. However, there were significant differences in aroma and overall liking between tekwan with 0% and 25% white oyster mushroom. Therefore, the use of white oyster mushroom in tekwan production should be carefully considered to maintain the sensory quality of the product. This study provides information on the use of white oyster mushroom as an alternative ingredient in food product development and can serve as a reference for further research in this field.
Kualitas Organoleptik Kue Bugis Hitam Berbahan Dasar Tepung Kacang Gude Sebagai Substitusi Tepung Ketan Hitam Sudiarta, Ngakan Putu; Prasanti, Kadek Dita
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1226

Abstract

This study explores the utilization of pigeon pea flour in Bugis cake production and its evaluation through organoleptic testing. Pigeon pea is recognized for its high protein and carbohydrate content. The research incorporates three samples: A (100% pigeon pea flour), B (1:2 ratio of glutinous rice flour to pigeon pea flour), and C (2:3 ratio of glutinous rice flour to pigeon pea flour). The primary objective is to assess the quality of Bugis cakes made using pigeon pea flour. Data collection methods encompass experimentation, organoleptic testing, panelists, questionnaires, and Likert scales. Qualitative descriptive analysis is employed for data analysis. The organoleptic testing results, evaluated using the Likert scale, indicate that sample A achieves an average score of 65% ("good"), sample B scores 81% ("very good"), and sample C scores 89% ("very good"). These findings underscore the potential of pigeon pea flour to enhance the quality of Bugis cakes. In the context of this research, pigeon pea flour plays a pivotal role as an alternative raw material that positively influences the organoleptic characteristics of Bugis cakes.
Sinergi Kuliner dan Pariwisata: Pelatihan Pengolahan Hasil Laut di Desa Bugbug, Karangasem sunada, I Nyoman; Atmaja, I Made Purwa Dana; Kristiana, Nina Indra; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; K.P Dalem, Anak Agung Gd Putra; Hendrayana, I Made; Trisdayanti, Ni Putu Eka; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1445

Abstract

This study aimed to enhance the skills and knowledge of the local community in Desa Bugbug, Karangasem, in processing seafood to develop the culinary industry and boost tourism. A combination of qualitative and quantitative approaches was employed, focusing on practical training and continuous mentoring. Data were collected using questionnaires distributed to participants before and after the training sessions, complemented by short interviews. The data were analysed to identify changes in competency levels, focusing on five key variables: culinary skills and knowledge, hygiene and sanitation awareness, professionalism and collaboration, sustainable culinary industry development, and training quality and effectiveness. The results indicated significant improvements in participants' culinary skills and knowledge, particularly in seafood processing, and heightened awareness of hygiene and sanitation practices. However, challenges in professional collaboration and the sustainable development of the culinary industry were identified. The training had a positive impact, increasing local culinary skills and knowledge, enhancing menu diversity, and supporting the preservation of traditional culinary practices. Continuous mentoring from academic institutions is crucial to further develop these competencies and ensure long-term benefits. Future research should explore integrating digital technology into training programs and evaluate the long-term economic impact on local tourism. Overcoming logistical challenges and resistance to new techniques are essential for sustainable development.
Co-Authors Anak Agung Ketut Alit Pujawan Atmaja, I Made Purwa Dana Dalem, Anak Agung Gd Putra K.P Gede Adi Sistha Winata Hardina Hardina Hardina Hendrayana , Made Hendrayana, I Made I Gusti Made Iwan Dusanta Martadjaya I Gusti Ngurah Agung Suprastayasa I Made Purwa Dana Atmaja I Made Rumadana Ida Ayu Kalpikawati K.P Dalem, Anak Agung Gd Putra Kalpikawati, Ida Ayu Kartini, Luh Putu Kristiana, Nina Indra Luh Putu Kartini Martadjaya, I Gusti Made Iwan Dusanta Ni Putu Eka Trisdayanti Ni Wayan Ari Pebriawati Prasanti, Kadek Dita Rumadana, I Made Saputra, I Kadek Agus Artha Sunada, I Nyoman Virginia Shaw Winata, Gede Adi Sistha